Best 3 Cretons Cremeux De Chez Nous Traditional Creamy Cretons Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

With its rich, creamy texture and slightly smoky flavor, "cretons cremeux de chez nous traditional creamy cretons" is a beloved dish that has been a staple of French Canadian cuisine for centuries. This classic spread is crafted using fresh locally sourced pork, slow-cooked with a blend of spices and aromatics, and then finely ground to achieve a smooth and velvety consistency. Whether enjoyed as a hearty breakfast spread on toast or as an appetizer served with crackers, this traditional cretons recipe is a culinary delight that is sure to please the palate of any food enthusiast.

Let's cook with our recipes!

EMERIL LAGASSE'S CRETON



Emeril Lagasse's Creton image

Creton is a french-canadian specialty; this type of "pork pate" is certainly not healthy, but really delicious! I like it spread on toast or crackers, along with hot mustard. Many in Quebec eat it at breakfast. Prep time includes chilling time.

Provided by Lennie

Categories     Spreads

Time P1DT2h

Yield 6 serving(s)

Number Of Ingredients 11

1 1/4 lbs ground pork
3/4 cup finely chopped yellow onion
1 teaspoon minced garlic
1 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
3/4 cup whole milk
1/4 cup fine breadcrumbs

Steps:

  • In a large saute pan, add the pork and cook until no longer pink, about 3 minutes.
  • Add the onions and garlic, and cook for 1 minute.
  • Add the salt, pepper, cloves, cinnamon, ginger, and nutmeg and cook for 1 minute.
  • Add the milk and bread crumbs and cook for 3 minutes over medium heat, stirring to break up the meat.
  • Reduce the heat to low, cover, and cook, stirring occasionally, until the pork is very tender and most of the liquid is evaporated, about 1 hour and 15 minutes.
  • Remove the lid and cook uncovered, stirring occasionally, until the mixture is thick and all the liquid is evaporated, about 10 to 15 minutes.
  • Remove from the heat and adjust the seasoning, to taste.
  • Transfer to a decorative bowl or several smaller ramekins, smoothing the top with a rubber spatula.
  • Cover tightly with plastic wrap and refrigerate until well chilled and firm, at least 4 hours or overnight.
  • Serve with thinly sliced French bread or toasted French bread croutons.

Nutrition Facts : Calories 328.4, Fat 21, SaturatedFat 8, Cholesterol 92, Sodium 503.1, Carbohydrate 7.2, Fiber 0.7, Sugar 2.8, Protein 26.1

CRETONS CREMEUX DE CHEZ NOUS (TRADITIONAL CREAMY CRETONS)



Cretons Cremeux de Chez Nous (Traditional Creamy Cretons) image

Cretons are a traditional French Canadian pork spread, similar to a pate, that's usually served on toast for breakfast. Here is a classic version that's creamy, not too greasy, and easy to spread.

Provided by loufoke

Categories     Dips and Spreads

Time 2h15m

Yield 6

Number Of Ingredients 9

2 pounds lean minced pork
2 onions, finely chopped
2 cloves garlic, finely chopped
2 cups water
freshly ground black pepper
2 ½ tablespoons quick-cooking oats
1 tablespoon salt, or to taste
½ teaspoon ground allspice
1 cup milk

Steps:

  • Combine pork, onions, garlic, water, and pepper in a saucepan. Cook on low heat for 1 hour, stirring frequently.
  • Stir quick-cooking oats, salt, allspice, and milk into pork mixture. Cook for 1 hour more, stirring frequently. Let cool slightly. Mix with an electric mixer at medium speed until mixture becomes creamy, about 1 minute.
  • Refrigerate or freeze in small portions.

Nutrition Facts : Calories 355.3 calories, Carbohydrate 7.3 g, Cholesterol 101.3 mg, Fat 22.7 g, Fiber 0.9 g, Protein 28.9 g, SaturatedFat 8.6 g, Sodium 1259.9 mg, Sugar 3.5 g

MY MOM'S CRETONS (AKA GORTON) AND TOURTIERE



My Mom's Cretons (Aka Gorton) and Tourtiere image

There are as many recipes for Cretons as there are folks making it in Quebec. This recipe is my adaptation of my Family's recipe. Note; it does not contain milk.

Provided by Mike Pellerin

Categories     Breakfast

Time 3h30m

Yield 6 serving(s)

Number Of Ingredients 8

3 lbs ground pork butt (or ground pork)
1 medium onion (chopped fine)
1 tablespoon allspice
1/2 teaspoon clove
1/4 teaspoon cinnamon
2 cups water (you may not need it all)
1/8 teaspoon pepper
1/2 teaspoon salt

Steps:

  • If your meat is too lean, cut up 1/4-1/3 pound Salt Pork, and render into lardons. Remove the salt pork bits, then continue the recipe, omitting the salt. Do not use bacon for the extra fat, bacon is smoked. You can use Lard, 1-2 T, in a pinch.
  • Put all ingredients into a large sauce pot, just covering by an inch with the water.
  • Mix together.
  • Simmer on low, stirring frequently for 3-4 hours.
  • Add water as needed to keep moist and from sticking.
  • After the allotted cooking time you should have simmered the mixture down till there is about an inch of combined fat and water.
  • Taste to check the seasonings. If your spices are old, you may need to re-spice the mixture
  • (with the same amounts), then cook out the raw taste a bit.
  • Transfer to a bowl to cool, stirring to keep fat suspended in meat.
  • Serve warm on toast, or cold for sandwiches.
  • For Tourtiere mix the same mixture with 3 0r 4 mashed (dry) potatoes,
  • allowing them to suck up the moisture.
  • Allow to cool, and ladle into pre-pared pie crusts.
  • Egg wash and bake to specifications.

Tips:

  • Choose fresh and high-quality ingredients: The quality of your ingredients will directly impact the taste of your cretons. Use fresh pork and make sure the spices are fresh and flavorful.
  • Grind the pork coarsely: This will help to give the cretons a more rustic texture. If you grind the pork too finely, it will become too smooth and lose its characteristic texture.
  • Cook the pork slowly: This will help to render the fat and make the meat more tender. Do not rush the cooking process, as this will result in dry and tough cretons.
  • Season the cretons well: Use a generous amount of spices, such as garlic, onion, salt, and pepper. You can also add other spices, such as sage, thyme, or rosemary, to taste.
  • Let the cretons cool completely before serving: This will help them to firm up and develop their full flavor. You can store the cretons in the refrigerator for up to a week, or freeze them for up to 3 months.

Conclusion:

Cretons are a delicious and versatile dish that can be enjoyed in many different ways. They can be served as a spread on bread or crackers, used as a filling for sandwiches or wraps, or added to soups and stews. Cretons are also a popular ingredient in poutine, a classic Canadian dish. No matter how you choose to enjoy them, cretons are sure to be a hit with your family and friends. So next time you're looking for a new and exciting dish to try, give cretons a try. You won't be disappointed.

Related Topics